Roast Turkey with Italian Stuffing

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Next, cook the ground beef in a skillet over medium heat until it reaches a brown color and crumbles easily, breaking it up into small pieces as you stir. Remove excess grease from the skillet and transfer the cooked ground beef to a large mixing bowl.

Then, tear the bread into rough pieces and soak them in water until they become moist. After that, squeeze out as much water from the bread and crumble it into the bowl with the ground beef. Combine this mixture with chopped onion, celery, mushrooms, 4 cloves of minced garlic, flat-leaf parsley, grated Parmesan cheese, and an egg until everything is well incorporated. Season with salt and black pepper to taste.

Next, rinse the turkey under cold water and pat it dry with paper towels. Gently fill the turkey's cavity with the ground beef mixture, and place it in a roasting pan that has a lid. Drizzle olive oil over the turkey, squeeze fresh lemons over it, and sprinkle 2 more cloves of minced garlic, some garlic powder, and additional salt and black pepper over the bird.

Now, roast the turkey in an uncovered roasting pan at 400 degrees Fahrenheit for about 45 minutes or until its skin is nicely browned. After that, reduce the oven temperature to 350 degrees Fahrenheit and cover the turkey with its lid. Continue roasting until it reaches an internal temperature of 180 degrees Fahrenheit, which can take around 5 more hours. Occasionally baste the turkey with pan juices to keep it moist. If the roasting pan's bottom appears dry, pour in some water to prevent drying out.